Prepare to be amazed by this incredible This beloved Japanese dish brings together succulent, crispy fried chicken cutlets with a rich, aromatic, and slightly sweet curry sauce, all served alongside fluffy white rice. It's a symphony of textures and flavors that will transport your taste buds straight to Japan, made deliciously halal-friendly for everyone to enjoy.
📜 Ingredients
For the Crispy Chicken Katsu:
2 boneless, skinless chicken breasts (about 1.5 lbs total), pounded thin
1/2 cup all-purpose flour
2 large eggs, beaten
1.5 cups panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 cups vegetable oil (for frying)
For the Japanese Curry Sauce:
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
2 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
4 tablespoons Japanese curry powder (or a mild Madras curry powder)
4 cups halal chicken broth or vegetable broth
1 tablespoon halal soy sauce
1 teaspoon sugar
1/2 teaspoon salt (or to taste)
1/4 cup water mixed with 2 tablespoons cornstarch (for thickening, optional)
For Serving:
4 cups cooked white rice
Dried parsley or sesame seeds for garnish
📝 Instructions
- Prepare the Chicken Katsu: Pound the chicken breasts evenly to about 1/2-inch thickness. Season both sides with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken cutlet first in flour, shaking off excess, then dip in the egg mixture, ensuring it's fully coated. Finally, press firmly into the panko breadcrumbs, making sure the chicken is completely covered.
- Heat the vegetable oil in a large deep pan or Dutch oven over medium-high heat to about 350°F (175°C). Carefully place one or two chicken cutlets into the hot oil, ensuring not to overcrowd the pan.
- Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken. Once cooled slightly, slice each katsu into strips.
- Start the Curry Sauce: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chopped carrots and potatoes to the pot. Sauté for 5 minutes, stirring occasionally.
- Sprinkle the Japanese curry powder over the vegetables and cook for 1-2 minutes, stirring constantly, to toast the spices.
- Pour in the chicken or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender.
- Stir in the halal soy sauce and sugar. Taste and adjust salt if needed. If you prefer a thicker curry, mix the cornstarch with water in a small bowl until smooth, then stir into the simmering curry. Cook for another 2-3 minutes until thickened.
- Assemble and Serve: Ladle a generous amount of fluffy white rice onto a plate or shallow bowl. Arrange the sliced crispy chicken katsu next to the rice. Pour the rich Japanese curry sauce generously over the chicken and rice. Garnish with a sprinkle of dried parsley or sesame seeds. Serve immediately and enjoy!
💡 Chef's Tips
- Make Ahead Magic: The curry sauce can be made a day in advance and stored in the refrigerator. Its flavors often deepen overnight! Reheat gently before serving.
- Spice It Up (or Down): Adjust the amount of Japanese curry powder to your liking for a milder or spicier flavor. You can also add a pinch of cayenne pepper for an extra kick if you dare!
